364 CUSTARDS, CREAMS AND DESSERTS.
orange peel and the whites of four eggs. Soak the gelatine in the cold water one hour. Pour the boiling water over the lemon and orange juice, cover it and let stand half an hour; then add the sugar, let it come to a boil on the fire, stir in the gelatine and when it is thor- oughly dissolved, take from the fire. When cool enough, beat into it the four beaten whites of eggs, turn into the mold and set in a cold place to stiffen, first placing pieces of sponge cake all around the mold.
BURNT ALMOND CHARLOTTE.
ONE cupful of sweet almonds, blanched and chopped fine, half a box of gelatine soaked two hours in half a cupful of cold water ; when the gelatine is sufficiently soaked, put three tablespoonfuls of sugar into a saucepan over the fire and stir until it becomes liquid and looks dark; then add the chopped almonds to it and stir two minutes more ; turn it out on a platter and set aside to get cool. After they become cool enough break them up in a mortar, put them in a cup and a half of milk, and cook again for ten minutes. Now beat together the yolks of two eggs with a cupful of sugar, and add to the cooking mixture ; add also the gelatine ; stir until smooth and well dissolved ; take from the fire and set in a basin of ice-water and beat it until it begins to thicken ; then add to that two quarts of whipped cream, and turn the whole carefully into molds, set away on the ice to become firm. Sponge cake can be placed around the mold or not, as desired.
CHARLOTTE RUSSE, WITH PINEAPPLE.
PEEL and cut a pineapple in slices, put the slices into a stewpan with half a pound of fine white sugar, half an ounce of isinglass, or of patent gelatine (which is better), and half a teacupful of water; stew it until it is quite tender, then rub it through a sieve, place it upon ice, and stir it well; when it is upon the point of setting, add a pint of cream well whipped, mix it well and pour it into a mold lined with sponge cake, or prepared in any other way you prefer.
COUNTRY PLUM CHARLOTTE.
STONE a quart of ripe plums ; first stew and then sweeten them. Cut slices of bread and butter and lay them in the bottom and around the sides of a large bowl or deep dish. Pour in the plums boiling hot,
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